Ingredients:
4 small cod filets
8 small corn tortillas
1/2 cup mango, chopped
1 jalapeño, sliced
1/4 cup sour cream

Directions:
Season fish with salt and pepper. Cook fish in a large pan on medium heat with a splash of olive oil or cooking spray until opaque and flaky, about 3 minutes on each side. (Internal temperature of fish should be 145 degrees.) Then, toast tortillas in a small pan or over a low direct flame until they begin to brown, about 30-60 seconds on each side. Fill tortillas with fish, mango, jalapeño, and sour cream.